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Showing course contents for the educational year starting in 2016 .
Course responsible: Trude Wicklund
Teachers: Ellen Skuterud, Elisabeth Fjærvoll Olsen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
Limits of class size:
Teaching exam periods:
Course frequency: Annually
First time: 2015H
B-MAT (Bachelor's in Food Science or equivalent).
Basic steps in brewing, practical and theoretical.
Students will gain an understanding for what happens at the various process steps in the manufacture of beer, such as the principles of malting, mashing, wort boiling and fermentation. Commodity quality and composition of the prescription for the different varieties of beer are also important. Some analyzes for the evaluation of both commodity and finished product will be inluded in the course.
Lectures, practicals in pilot plant and lab, reports.
Syllabus will be announced at the start of the course. Handouts.
Basic knowledge in chemistry (KJM100 or equivalent) and microbiology (BIO130 Oor equivalent).
Knowledge about cereals and fermentation.
Written exam (3 hrs), counts 100 %.
Total 150 hours: 16 hours lectures, 20 hours lab, 50 hours report/group work, 64 hours self study.
Type of course:
Two hours' lecture per week.
One 6 - 8 hours' exersise during the fall term, will be announced on Fronter.
An external sonsor evaluates a minimum of 25 selected exam papers.
Allowed examination aids: No calculator, no other aids
Examination details: One written exam: A - E / Ikke bestått